One Pan Chicken Bacon and Creamy Corn
This one pan creamy trio will become a dinner favorite!
If you know me, you know I LOVE my one pan meals. Less cleanup and mentally I feel like I’m cooking faster or something. One thing is for sure, you don’t forgo any flavor and taste with the single pan situation.
Make sure to use bone in and skin on chicken thighs here. They will create some major flavor. I also prefer the corn on the cob with this but you can totally use frozen here too. If you want to make it dairy free, just substitute in canned full fat coconut cream/milk for the heavy cream.
I’m not gonna lie, the bacon is what holds this dish together. I mean, you can leave it out, but we only live once and life is meant to be enjoyed!
This dish pairs beautifully with rice or mashed potatoes. Run, don’t walk, to the market!
One Pan Chicken Bacon and Creamy Corn
Ingredients
- 4 chicken thighs bone in + skin on
- onion powder, garlic powder + salt
- 12 slices bacon cut into 1" pieces
- 1 tbs olive oil
- 1 medium sweet onion finely diced
- 4 cloves garlic minced
- 1 pint heavy cream
- 1/2 cup grated pecorino romano cheese
- 4 sprigs fresh thyme chopped
- 4 ears corn kernels shaved (or 2 cups frozen)
Instructions
- Preheat your oven to 400 F.
- Season your chicken thighs on both sides with a generous amount of salt, onion powder and garlic powder.
- In a large deep OVEN SAFE skillet, cook the bacon pieces until crispy. Transfer to a paper towel lined plate and set aside. Remove half of the bacon fat from the pan and add the olive oil. Now brown your chicken, skin side down first and cook until golden. Flip and brown the other side. Remove them from the pan and set aside on a paper towel lined plate.
- Add the onion to the pan and saute for a few minutes. Add the garlic and stir for 30 seconds. Add the corn, fresh thyme, season with salt and pepper to taste and cook a few minutes, stirring occasionally.
- Pour in the heavy cream and grated pecorino, bacon (save a few pieces of the bacon for garnish when plating later) and mix. Place the chicken thighs on top and place the skillet in your oven. Bake for 25 minutes or until chicken's internal temperature reads 165 F.
Notes
Serve with rice or mashed potatoes.
Garnish with more fresh thyme and reserved bacon pieces.
Wow thank you so much for sharing these delicious dishes with me. I find them so easy to make and my dad just loves them , so do I. Your chicken soup was such a hit. Im gonna try the garlic steak tidbits next. Again you are so generous to share your talent with us . Its really appreciated. Love Alice
Hello Alice! I’m SO happy you and your dad are enjoying the recipes. You must be great in the kitchen to create the dishes so deliciously! Let me know how you like the Garlic Steak Bites too!
My husband and I LOVED this dish! But I do want to comment on the “prep time” that you have above. There is NO way that you can prep this meal in 10 minutes! It took me close to an hour to cut the corn off the cob, chop the bacon, cook the bacon (which took the longest), chop the onions, chop the garlic, chop the thyme and then brown the chicken and put the last of the ingredients into the pan. I would definitely add at least 25 minutes to your posted prep time (making the total 35 minutes). But other than the timing, this dish is incredible and we will definitely be making it again!!!
Hi there can this meal be frozen
I’m not being rude, but each ear of corn contains roughly 41 grams of carbohydrates, so it’s not really keto friendly. On top of that you suggest pairing it with rice or mashed potatoes. I don’t understand why you have it labeled this way. It is very misleading.
My son said it best “ tasted like deconstructed corn chowder”. I added pepper to this recipe. That was the only change. I’m going to actually add chicken broth to the leftovers and make chicken corn chowder.